Mac ‘N Cheese

Mac ‘N Cheese

The bread crumb topping on this dish really sets it apart from other Mac 'N Cheese casseroles, and makes just the perfect amount as a meal or side dish for dinner.
Course Side Dish
Servings 8

Ingredients
  

  • 1 lb. cavatappi or small steel pasta
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • ½ cup shredded Asiago cheese
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • ½ cup Italian bread crumbs
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons chopped, fresh thyme
  • 3-4 sprigs fresh rosemary leaves stripped and chopped
  • ¼ cup chopped fresh flat-leaf parsley

Instructions
 

  • Boil the pasta according to package directions, until slightly undercooked, and drain.          
  • Melt butter in a medium size saucepan and stir in flour.
  •  Whisk in milk.  Bring to a boil.
  • Cook until thickened, 2-3 minutes, stirring constantly.
  • Add cheddar, Asiago, Parmigiano Reggiano and black pepper. Stir to melt cheeses.
  • Add pasta and combine with cheese sauce.
  • Transfer into an 11" x 7" baking dish coated with cooking spray.  
  • Place bread crumbs in a bowl, add olive oil, thyme, rosemary, and parsley.  Stir to combine and sprinkle over the top of the pasta and cheese mixture.
  • Place under the broiler to brown the bread crumbs (watch closely as it will burn quickly).

Notes

Recipe from Classic Rachel Ray, 30 Minute Meals Cookbook

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